Caviare

Made from damaged or fragile eggs that are salted and pressed together.

: Strictly refers to the roe of wild sturgeon from the Caspian and Black Seas (Beluga, Ossetra, and Sevruga). caviare

Partially cooked to increase shelf life, though this slightly alters the texture and lowers economic value. Culinary Traditions and Etiquette Made from damaged or fragile eggs that are

Produced from Siberian sturgeon; known for a "silky" taste and spicy finish. caviare